Category - Recipes
Posted - 06/26/2012 08:55am
BBQ Ribs Basics
Interstate_BBQ_Beef_Ribs.jpg

Kansas City is the place where Barbecue traditions meet. Here you will find a whole host of great eating places like Arthur Bryant's that started as a road side BBQ joint during the depression and has since become one of America's greatest rib joints. In Kansas City ribs are serious business. Here they are slow smoked with a spicy rub and served up with a thick, under your nails barbecue sauce.

First thing, start with a good rack of ribs. Actually start with two. One never seems enough. Once you get the hang of it you can move up to ten, twenty, enough to please the crowd that will gather.

Prepare ribs by washing racks and pealing membrane from the bone side. To remove the membrane, slip a sharp knife under the membrane at one end of the rack and pealing back enough to get a good grip. Try using a paper towel to hold the membrane, then pull. You might need a little practice, but you'll get the hang of it. If you are planning on hanging the rack of ribs on a hook, don't remove the membrane. Once the ribs are prepared, evenly coat with the rub and let sit. You can refrigerate overnight or let sit at room temperature for about 30 minutes while you get the smoker ready.

Basting is an option to making ribs. On one hand it will add more flavor to your ribs and can help keep them moist. On the other you can wash off the rub you've already applied. By using a baste (sometimes called a mop) that contains the seasonings of the rub you already used you will enhance the flavor without washing away the flavor you've already added. The mustard in this recipe thickens the baste and holds the seasonings to the ribs.

Only add sauces at the very end of the cooking process or after you have removed the ribs from the smoker. Sauces can cause burning or excessive caramelization to foods. I will typically remove the ribs, cut them up and then add the sauce. You might also want to put the sauce on the side for people to add as they see fit. Of course sugar burns at 265 degrees F. (129 degrees C.), generally above smoking temperatures, but it is best to leave sauces to the end either way.

Category - BBQ,Recipes,Holiday
Posted - 05/13/2011 04:14pm
Memorial Day BBQ

Dont forget to place your Memorial Day Weekend BBQ order with the meat department. We have the best selection of fresh meat, seafood, and poultry. Browse our Marinated meat section for the wine and garlic or bloody mary tri tips, marinated half chickens or chicken breasts. See below for a nice and easy BBQ chicken recipe. If you dont have the time to make the marinade, let us do it for you.

 

Original Recipe Yield 6 servings

Ingredients

  • 1/2 cup Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons ketchup
  • 6 skinless, boneless chicken breast halves or chicken legs or both

Directions

  1. In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
  2. Heat an outdoor grill for medium heat, and lightly oil grate.
  3. Discard the marinade, and grill chicken 8to 10m inutes per side on the prepared grill, or until no longer pink and juices run clear.
 

meet_our_manager_180x40.jpg
scott_meat_dept_mngr1163BD.jpg
Scott Meroney
Meat Department Manager

Scott has grown up with us. He began working at Shone's Country Store as a courtesy clerk when he was 16. At 18 he moved on to the meat department at Glen Ellen Village Market while attending Sonoma State University. Upon his graduation with a major in business and finance, Scott became manager of the GEVM meat department. He has been meat department manager at Sonoma Market since 2006.

Scott enjoys having an active job and the interaction with people. He likes the people he works for and with. His fellow employees are friends and his customers are great.

Scott says he is not a gourmet cook, but likes to barbecue and he is more than happy to share his expertise with his customers. Another side to Scott not known by all, is his creative side. He plays bass in his band The Bodies, well-known in the Bay Area and beyond.


Blog Archives

for Category Recipes

Blog Categories